Roasted Parmesan Parsnips

19th January 2016

Parsnip FriesWhenever I’ve had spaghetti for dinner, I always have leftover marinara sauce. I love using it for dipping the following day. My husband is a great baker, so often he’ll make some garlic bread sticks or sour dough pretzels. But this time I was off from work, so I wanted to make our dipping snack!

I decided on Sprouted Kitchen’s Roasted Parmesan Parsnips – yum! The sweet taste of parsnips, umami taste of parmesan, and fresh rosemary! Baked in the oven, the only fat used in this recipe is the parmesan cheese – so enjoy these guilt-free fries!

Parsnips

Parsnips

Parsnips

Roasted Parmesan Parsnips, serves about 4 as a side

  1. Preheat the oven to 425 F / 215 C. Line a baking sheet with parchment paper.

  2. Cut the parsnips into wedges or halves depending on the thickness. Since they taper so much, you can use the ends whole then cut the fat top into fourths. Try to get them as evenly sized as possible.

  3. In a large bowl, beat the egg whites until frothy with 2 tsp dried oregano.

  4. Working with about half of the parsnips at a time, toss in the egg white and then gently roll in the parmesan cheese. Place each parsnip on the baking sheet, with space in between. Sprinkle the fresh rosemary and generous amounts of fresh pepper and salt. You may even want to give one more sprinkling of parmesan, you want them pretty well doused.

  5. Bake the wedges about 20-25 minutes until crispy and cooked through. Rotate and test them after 15 minutes baking as the size of parsnips will vary. Serve with tomato sauce and enjoy!

Summer Tomato Lentils

18th May 2015

LentilsWhen the weather gets warmer, I really crave tomatoes. It doesn’t matter if they’re raw, roasted, baked, stewed, etc. I just can’t get enough!

Summer tomato lentils from Sprouted Kitchen is a really great summer brunch or dinner dish. You have oven roasted tomatoes, lentils, goat cheese, and fresh herbs all mixed together and served in a pita bread. I did make a few changes to the recipe. I tried to make the crispy shallots but it just didn’t work for me. So I added the shallots to the tomato dish and roasted them in the oven. I also used 1 clove of garlic and sea salt instead of garlic salt with the tomatoes, but feel free to make your own improvisations!

Mmm! It’s easy, healthy, and delicious!

Lentils

Lentils

Lentils

Lentils

Lentils

Summer Tomato Lentils, serves 2

  1. Preheat oven to 325 F or 165 C
  2. Cut tomatoes in half. On the baking pan, toss with sliced shallots, 1/2 tbsp. of the olive oil, minced garlic, and salt. Turn the tomatoes so they are cut side up, and roast in the oven for 30 minutes.
  3. Rinse and drain the lentils, pick out any scrappy pieces. In a medium pot bring 1½ cups water to a boil, add the lentils, turn down the heat to medium and simmer for about 20-25 minutes. Test the beans for doneness; the liquid should be absorbed, add more if they are not soft to your taste. Put them in a large bowl and crumble in the goat cheese so it melts in the warmth. Add the lemon zest and juice, and gently fold to coat.
  4. Gently fold the dijon mustard, remaining olive oil and fresh black pepper into the goat cheesey lentils. Add the basil and chives, and roasted tomatoes and shallots. Add salt to your preference.
  5. Serve in a pita and enjoy!

Quinoa Salad with Arugula, Quick Pickled Onions, and Goat Cheese

29th January 2015

Quinoa Salad with Arugula, Quick Pickled Onions, and Goat Cheese

Quinoa Salad with Arugula, Quick Pickled Onions, and Goat Cheese is a favorite lunch of mine and comes from The Sprouted Kitchen cookbook. The salad is not only beautiful, but delicious!

The Sprouted Kitchen originally uses millet instead of quinoa, but I like to use whatever grains and seeds I have on hand when preparing my lunches. The toasted pinenuts, salty goat cheese, tangy pickled onions, and peppery arugula pair perfectly together!

Quick Pickled Onions

Quick Pickled Onions

Quinoa Salad with Arugula, Quick Pickled Onions, and Goat Cheese

  1. Prepare your quick pickled onions.
  2. Rinse the quinoa well, then add to a small pot with the vegetable broth. Bring to a boil, then reduce heat and cover for 15-20 minutes until all of the broth has been absorbed.
  3. Using a fork, break up the quinoa and fluff it, add the oregano and 1/2 teaspoon salt, stir, and set aside to cool completely.
  4. Once the quinoa is cool, combine it with the arugula in a large bowl. Drizzle the olive oil and vinegar on top and gently toss to coat.
  5. Drain the desired amount of pickled onion (I use about half a cup) and add to the salad along with the pine nuts and goat cheese, giving it another toss. Taste and add more salt, if necessary, and serve. Enjoy!

Quick Pickled Onions

Quick Pickled OnionsI really love pickling vegetables. It is so easy and instantly enhances a dish!

This recipe is from The Sprouted Kitchen cookbook. Quick pickled onions are a delicious and colorful addition to salads, tacos, and sandwiches! The red onions are combined with vinegar, maple syrup, and cloves to create a sweet and tangy flavor explosion.

Quick Pickled Onions

Quick Pickled Onions

  1. In a saucepan, combine the vinegar, salt, sugar, bay leaf, and cloves and bring to a gentle boil over medium high heat until the sugar is dissolved.
  2. Add the onion, stir, and remove the pan from the heat.
  3. Let the onions cool at room temperature, or transfer it all to a glass jar and put them in the fridge to speed the process along (about 15 minutes).
  4. Add desired amount to your salad, sandwich, or taco and enjoy! The pickled onions stay good for about a week in the fridge.